Marc Notes:
Includes bibliographical references and index.

Table of Contents:
Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security

Review Quotes:

"This amazing compendium covers food science and technology subjects with readability and depth. The four volumes merit praise for being an ambitious, well-executed project. The set will be a welcome for any library or resource center. ... the set contains a wealth of readily retrievable information and is an asset to the field. ... Highly recommended [for] all levels."
--J. M. Jones, College of St. Catherine, in Choice, Vol.43, No. 10, June 2006

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Setis that resource, presenting the latest information available in a thorough, straightforward format.

Review Citations:

• Choice 06/01/2006 pg. 1844 (EAN 9780849398476, Hardcover)